方便乌鳢鱼头汤喷雾干燥工艺优化及品质评价

高瑞昌; 张伟; 李欣; 苏丽; 袁丽

doi:10.12131/20210309

方便乌鳢鱼头汤喷雾干燥工艺优化及品质评价

doi: 10.12131/20210309

高瑞昌^1,,
张伟¹,
李欣¹,
苏丽²,
袁丽¹

1.
江苏大学食品与生物工程学院，江苏镇江 212013
2.
宁夏贺兰山东麓葡萄产业园区管理委员会，宁夏银川 753000

基金项目: 国家重点研发计划项目 (2019YFD0901903)

详细信息

作者简介:
高瑞昌 (1976—)，男，教授，博士，从事水产品加工与综合利用研究。E-mail: 1000003432@ujs.edu.cn

中图分类号: S 986.1
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- 文章访问数: 245
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- 被引次数: 0
出版历程
- 收稿日期: 2021-10-23
- 修回日期: 2022-01-20
- 录用日期: 2022-01-20
- 网络出版日期: 2022-02-07
- 刊出日期: 2022-04-05

Study on optimization parameters of spray drying and quality evaluation of Channa argus head soup drying product

1.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
2.
Ningxia Helan Donglu Grape Industrial Park Management Committee, Yinchuan 753000, China

摘要

摘要: 为满足消费者对美味鱼汤产品的需求，提高乌鳢 (Channa argus) 加工副产物的利用价值，以前期制备的乌鳢鱼头汤为原料，用麦芽糊精作助干剂，采用喷雾干燥法制备乌鳢鱼头汤粉末，以干燥粉末的水分质量分数、色泽、溶解性、堆积密度、冲调时间以及粘壁情况为评价指标对喷雾干燥工艺优化进行研究。结果表明，麦芽糊精能够有效提高喷雾干燥的集粉率、粉体亮度、溶解性，改善粘壁情况；麦芽糊精质量浓度为15 g·L^{− 1}、喷雾干燥进风温度为170 ℃、进料速度为6 mL·min^{− 1}时喷雾效果和产品品质最佳，所制得的乌鳢鱼头汤粉末具有含水量较低、堆积密度较大、溶解度较高、吸湿性较低和颗粒均匀等特性。综上，喷雾干燥法可作为乌鳢鱼头汤粉末的制备方法。
- 乌鳢鱼头汤 /
- 喷雾干燥 /
- 参数优化 /
- 麦芽糊精 /
- 品质评价
Abstract: In order to meet consumers' demand for delicious fish soup products, and improve the utilization value of Channa argus processing by-products, we prepared the fish head soup by spray drying method using C. argus head soup as raw material and maltodextrin as a drying aid. The optimization of spray drying technology was carried out by analyzing the water mass fraction, color, solubility, bulk density, time of punching and viscosity of dry powder. The results show that maltodextrin could increase the spray drying rate, powder brightness and solubility effectively, and improve the adhesive condition. With the maltodextrin addition amount of 15 g·L^{− 1}, spray drying inlet temperature of 170 ℃ and feeding speed of 6 mL·min^{− 1}, the spray effect and product quality were the best. The prepared fish head soup powder contained low water content, large packing density, high solubility, low moisture absorption and uniform particle size. In conclusion, spray drying method can be used as a preparation method for fish head soup.
- Channa argus head soup /
- Spray drying /
- Parameter optimization /
- Maltodextrin /
- Quality evaluation

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图 1 喷雾干燥鱼头汤粉外观

Figure 1. Product by spray drying

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图 2 扫描电镜结果

Figure 2. SEM of the spray drying samples

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表 1 助干剂对产品喷雾干燥的影响

Table 1. Effect of carrier on spray drying of product

麦芽糊精质量浓度 Addition of maltdextrin/(g·L⁻¹)	集粉率 Powder collection rate/%	水分质量分数 Moisture mass fraction/%	堆积密度 Bulk density/ (g·mL⁻¹)	冲调时间 t/s	亮度 L^*	红绿色度 a^*	蓝黄色度 b^*	白度 Brightness	粘壁情况 Wall sticking
0	13.5^a	4.84^b	0.365^a	117^d	50.13^b	−0.14^d	7.01^c	49.64^b	粘壁严重
5	19.9^b	6.07^c	0.456^d	104^c	48.00^a	−0.31^a	3.39^b	47.89^a	粘壁严重
10	38.5^c	5.08^b	0.441^c	84^b	48.63^a	−0.26^b	2.55^a	48.57^a	部分粘壁
15	37.7^c	4.17^a	0.434^b	77^a	51.49^b	−0.35^a	2.39^a	51.43^b	轻微粘壁
20	39.2^c	4.03^a	0.429^b	74^a	50.60^b	−0.22^c	2.13^a	50.55^b	几乎不粘壁
注：同一列标注不同小写字母表示组间存在显著差异(P<0.05)；下表同此。 Note: Different lowercase letters within the same column indicate significant difference between groups (P<0.05). The same case in the following tables.

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表 2 进风温度对产品喷雾干燥的影响

Table 2. Effect of inlet air temperature on spray drying of product

温度 Temperature/ ℃	集粉率 Powder collection rate/%	水分质量分数 Moisture mass fraction/%	堆积密度 Bulk density/ (g·mL⁻¹)	冲调时间 t/min	亮度 L^*	红绿色度 a^*	蓝黄色度 b^*	白度 Brightness	粘壁情况 Wall sticking
160	41.86^c	6.11^c	0.390^b	1.40^b	54.59^b	−0.38^b	4.29^a	54.39^b	部分粘壁
170	43.02^d	4.77^a	0.362^b	1.32^a	56.29^c	−0.48^a	4.66^b	56.04^b	轻微粘壁
180	37.70^b	6.09^c	0.401^c	1.29^a	51.49^a	−0.32^b	4.30^a	51.29^a	轻微粘壁
190	35.41^a	4.97^b	0.304^a	1.46^c	51.50^a	−0.47^a	5.34^c	51.20^a	少量粘壁

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表 3 进料速度对产品喷雾干燥的影响

Table 3. Effect of feeding speed on spray drying of product

进料速度 Processing velocity/ (mL·min⁻¹)	集粉率 Powder collection rate/%	水分质量分数 Moisture mass fraction/%	堆积密度 Bulk density/ (g·mL⁻¹)	冲调时间 t/s	亮度 L^*	红绿色度 a^*	蓝黄色度 b^*	白度 Brightness	粘壁情况 Wall sticking
6	44.55^c	3.91^a	0.301^b	58^b	52.75^a	−0.30^b	4.01^b	52.58^a	轻微粘壁
9	40.64^b	4.54^b	0.297^b	47^a	55.80^b	−0.39^a	3.84^a	55.63^b	部分粘壁
12	42.29^b	4.93^c	0.296^b	75^d	53.53^a	−0.36^ab	4.36^c	53.32^a	轻微粘壁
15	34.99^a	5.41^d	0.287^a	65^c	54.89^b	−0.43^a	3.87^ab	54.72^b	严重粘壁

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表 4 喷雾干燥的乌鳢鱼头汤粉品质指标

Table 4. Quality index of C. argus head soup powder made by spray drying

水分质量分数 Moisture mass fraction/%	堆积密度 Bulk density/(g·mL⁻¹)	溶解度 Solubility/[g·(100 mL)⁻¹]	吸湿性 Hygroscopicity/[g·(100 g)⁻¹]
4.03±0.15	0.54±0.09	99.13±1.98	24.47±1.65

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表 5 粉末粒径和跨度指数

Table 5. Particle sizes and span index of powder

粉末粒径 Particle size/μm				跨度指数 Span
D[4,3]	D₉₀	D₅₀	D₁₀	跨度指数 Span
2.84±1.15	5.43±0.57	2.80±0.07	0.87±0.01	1.63±0.15

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